Analida

Panamanian beef stew, made with natural ingredients, is simply delicious. It’s your tried and true comfort food beef stew with a Latin American twist! Learn how to make this stew with homemade sofrito and recaito for an spicy authentic flavor. The dish also reheats well for a quick meal. Panamanian beef stew is a humble,…

Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin. How do you know then your sauce has reached the right consistency? Take a…

The history of flan goes back a long way. Read on! Flan has been around since Roman times when people began to keep domesticated chickens in their homes. Cooks needed an outlet for all the surplus eggs, thus the flan was born. Initially though flan was a savory dish, flavored with herbs and spices. This …

Coconut flan recipe is a great addition to any recipe box/binder. The preparation can be a bit tricky since it requires a certain amount of babysitting. Nevertheless, it’s not difficult to make. Take your time and you’ll end with with an impressive and delicious dessert. Flan de Coco – with little flecks of cinnamon and…

A personalized curry blend. Curry is the backbone of Indian and other Asian cuisines. Because you are creating your own blend, you can make it bolder, spicier or milder according you your taste. Feel free to name it too, that’s half the fun! mine is called: Analida’s Curry; not very original I know. The brightness…

Chimichurri is an Argentinian parsley sauce for grilled steak. The Argentinians take great pride in their beef, it’s the best in the world! Chimichurri can also be a marinade for chicken or even brushed on grilled shrimp. Trust me, after you taste this, you will want to forbid anyone from using A1 sauce ever again! No…

Recaito is a seasoning base for beans, rice, soups and stews. (Pronounced: rec eye eee toe) By itself it has a very strong flavor, but added to dishes, it provides a flavorful base. I recently made recaito from scratch at a cooking class I was teaching. One of the attendants wanted to eat it with…

Rosewater Rosewater, a byproduct of steaming rose petals, is widely used in Middle Eastern and Indian cooking for savory and sweet dishes as well. It was the Arabs who introduced the Hindus to rosewater in about 1000 A.D. Since this blog has a historical as well as a sociocultural component to it, I would be…

Steak au Poirve is classic French recipe that creates a fantastic pan sauce in typical French style. Fresh ground black pepper, cream and beef tenderloin come together and cooked to perfection. Learn how make a pan sauce for chicken, shrimp, scallops and fish with a tutorial on this sauce technique. Delicious! My family’s all time…

Did you even wonder where Hummus comes from? Well, you are not alone!! As a matter of fact, there is a heated debate among food historians as to the origins of this humble yet extremely delicious dip. The Egyptians, the Greeks and the Arabs all claim to have given hummus to humanity! So, who was…

Among the many ethnic foods out there, perhaps my favorite is Middle Eastern. Why? Well, the answer is very simple: It is a delight to the palate as well as the nostrils. The greatest quality of Middle Eastern food is that it is, well, for lack of a better term, aromatic. The multitude as well…

The mango is said to be one of the oldest fruits, and one that held an important place in ancient cultures. Historians and archaeologists believe that the mango comes from India. They spread west through both nature and human help. Mangoes spread to eastern Asia via Buddhist monks traveling to those territories. Later, Persian traders…

Avocados, ugly yet tasty!!! I love them. The avocado is thought to have originated in Puebla, Mexico and its earliest use dates back to 10,000 BC. Known as alligator pear for its odd pockmarked appearance, the avocado is a powerhouse of nutrition. Avocados have been called the world’s “most perfect food.” Although they contain some…

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb fatayer is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls. They can be triangular in shape or cigar-shaped (like the recipe below.) These are similar to the Turkish pogacas or the…

Ready to go bananas? Or should I say plantains? You will with this delicious starch that presents an interesting alternative to the ever common spud!!! No matter what, no Latin American or Caribbean meal is complete without plantain. Whether ripe or green, the plantain is a staple in the Latin American as well as the…

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Hi, I’m Analida

I have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in....
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